Potatoes Elizabeth Food

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POTATOES ELIZABETH



Potatoes Elizabeth image

Potato lovers unite! This deliciously different recipe uses rutabaga to jazz up the spuds. Hearty but healthy and low-fat. Try this for Thanksgiving or a potluck! Tested at high altitude.

Provided by Elizabeth H.

Categories     Potato

Time 47m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 medium russet potatoes
1 small rutabaga
1/2 medium onion
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/2 cup low-sodium low-fat chicken broth
1 (12 ounce) can evaporated skim milk
salt
1/2 teaspoon ground black pepper
1 dash cayenne pepper (optional)
1/4 cup freshly grated parmesan cheese

Steps:

  • Peel potatoes and rutabaga and cut into 1/2" cubes.
  • Place in saucepan, cover with cold water, salt lightly, and boil until tender- about 15 minutes.
  • (Be careful not to overcook.) Drain.
  • (Reserve the cooking water and freeze for a delicious, nutritious soup base!) Begin preheating oven to 425F degrees (about 220C degrees).
  • In a small saucepan, melt margarine.
  • Whisk in flour and cook over medium-high heat for 30 seconds.
  • While whisking constantly, add chicken broth and milk.
  • Continue whisking until sauce comes to a boil.
  • Boil gently for 2 minutes.
  • Remove from heat.
  • Stir in salt and pepper.
  • Slice half an onion into wide rings.
  • Separate rings and add to potato/rutabaga mixture.
  • Toss well.
  • Place in casserole dish sprayed with non-stick cooking spray.
  • Sprinkle with cayenne pepper, if desired.
  • Pour sauce over all.
  • Sprinkle evenly with parmesan cheese.
  • Bake for 15 minutes, or until top begins to brown and sauce is bubbly.
  • Serves 2-4.
  • NOTE: Tested at high altitude.
  • You may need to reduce the amount of liquids and/or cooking times.

POTATOES ELIZABETH



Potatoes Elizabeth image

Make and share this Potatoes Elizabeth recipe from Food.com.

Provided by Joanie Grow

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups sour cream
1 can cream of chicken soup
2 teaspoons salt
2 lbs frozen hash brown potatoes, thawed and drained
1/2 cup onion, chopped
2 cups cheese, shredded
2 cups crushed corn flakes (dry breakfast cereal)
1/2 cup melted butter or 1/2 cup margarine

Steps:

  • Mix sour cream, soup, salt, potatoes, onion and cheese well.
  • Pour mixture into a greased 9" x 13" baking dish.
  • Sprinkle with corn flake crumbs and drizzle with butter.
  • Bake in a preheated 350 degree F.
  • ,oven for 45 minutes, or until brown and bubbly.
  • Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.

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